Stuffed Acorn Squash

Recipe courtesy of Julianna / @juliannavezza

Preheat oven to 425°F.
Cut acorn squash in half, then cut halves into quarters. Scoop out the seeds and discard. Place squash on a baking sheet lined with aluminum foil. Drizzle with 1 tablespoon olive oil, salt and pepper. Bake for 30 minutes.
In a medium skillet over medium heat, add 2 teaspoons olive oil. Place frozen fish fillets on skillet. Cook fillets for 8-10 minutes in total until golden brown and crispy (flipping halfway). Cut fillets into 1-inch pieces; set aside.
In a separate skillet over medium heat, add 1 teaspoon olive oil. Sauté kale and mushrooms until tender, adding more oil if needed. set aside.
Fill each squash quarter with quinoa, kale, mushrooms and fish fillet pieces.

Stuffed Acorn Squash

Recipe courtesy of Julianna / @juliannavezza

Preheat oven to 425°F.
Cut acorn squash in half, then cut halves into quarters. Scoop out the seeds and discard. Place squash on a baking sheet lined with aluminum foil. Drizzle with 1 tablespoon olive oil, salt and pepper. Bake for 30 minutes.
In a medium skillet over medium heat, add 2 teaspoons olive oil. Place frozen fish fillets on skillet. Cook fillets for 8-10 minutes in total until golden brown and crispy (flipping halfway). Cut fillets into 1-inch pieces; set aside.
In a separate skillet over medium heat, add 1 teaspoon olive oil. Sauté kale and mushrooms until tender, adding more oil if needed. set aside.
Fill each squash quarter with quinoa, kale, mushrooms and fish fillet pieces.